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PINEAPPLE UPSIDE-DOWN CAKE
1/4 cup butter
in an 8 x 8 x 2 inch pan (or larger).
3/4 cup packed brown sugar
1 can (14-16oz.) crushed pineapple (packed in syrup)
reserving the syrup.
1 cup of the drained, crushed pineapple
over the brown sugar. Put in oven to heat on low (275°F) while mixing cake batter.
3/4 cup granulated sugar
1 teaspoon vanilla
1 cup sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup reserved syrup (from can of pineapple)
Pour over pineapple mixture and bake about 40 minutes or until done in a 350°F oven.
Let stand a few minutes before turning upside-down on a serving plate. Serve warm with or without whipped cream or rum sauce.